Paprikas Csirke Hungarian Chicken Paprikash
How to make traditional Paprikas Csirke. Traditional Hungarian Chicken Paprikash recipe with creamy paprika sauce, sour cream and noodles.
Servings: 8
Calories: 505kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Nonstick Skillet
- Large pot or Dutch Oven
Ingredients
- 2 tbsp Unsalted Butter
- 3 lb Bone-in Skin-on Chicken Thighs
- 2 Spanish Onions finely chopped
- 4 Garlic Cloves minced
- 2 Roma Tomatoes seeds removed, finely diced
- 1 Small Red Bell Pepper diced
- 4 tbsp Sweet Paprika
- 2 cups Chicken Stock
- 1.5 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 3 tbsp All Purpose Flour
- 1 cup Sour Cream 1
- 1/4 cup Whipping Cream
- 2 tbsp Chives chopped
Instructions
- Melt the butter in a large pot or Dutch Oven and brown the chicken on both sides, 6-7 minutes. Transfer the cooked chicken to a plate and set aside.
- In the same pot, add the onions and fry until golden brown, 5-6 minutes. Add the garlic, bell pepper and tomatoes then sautee another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper.
- Return the chicken to the pot and place it back over medium heat. Pour in the chicken broth until the meat is mostly covered. Bring to a slow boil. Cover, reduce the heat to medium-low and simmer for 30 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream and whipping cream to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps from forming. Bring the sauce to a simmer for a couple of minutes until thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve chicken paprikash sprinkled with chopped chives alongside German Spaetzle noodles.
Nutrition
Calories: 505kcal | Carbohydrates: 11.1g | Protein: 32.8g | Fat: 36.3g | Saturated Fat: 13.9g | Cholesterol: 167mg | Sodium: 798mg | Potassium: 283mg | Fiber: 2.6g | Sugar: 3.4g | Calcium: 91mg | Iron: 3mg
